In Korean stews, chicken is often overlooked, with beef, seafood and tofu receiving more play. One exception is dak dori tang, which incorporates gochujang and honey powder into the broth for an addictively spicy-sweet result, which is both high in flavor and healthy. Plus, it's absolutely delicious, and a dish that can redefine your opinions about the limits of chicken stews. When Deuki was studying at the Culinary Institute of America, he made dak dori tang for his Cuisines of Asia instructor Michael Pardus (whom you may have read about in Michael Ruhlman's essential book, The Making of a Chef). The stew had sweetness, underlying spice and tender chicken, basically everything Americans relish in a dish. Pardus loved it so much so that he included it in the curriculum.

Ingredients

Stew Base

3 cups chicken stock

1 medium russet potato, peeled and cut into large dice

1 medium onion, cut into large dice

1 medium carrot, cut into large dice

1/2 cup gochujang (Korean chili paste)

½ cup honey powder or sugar

4 tablespoons light soy sauce

1 green Korean chile (or Anaheim chile), sliced and seeds removed

3 cloves garlic, minced

1 pound bone-in, skin-on chicken thighs

Garnishes

2 ounces enoki mushrooms

1 scallion, cut into 2 inch batons

1 tablespoon sesame seeds

Preparation

Combine all ingredients in bowl and mix together.

Transfer to a medium size pot and bring to a boil. Drop heat to low and simmer for 20 minutes, or until the chicken is thoroughly cooked

Garnish with enoki mushrooms, scallions and sesame seeds.

Recipe reprinted with permission from Koreatown: A Cookbook by Deuki Hong and Matt Rodbard (Clarkson Potter).